®l)c €ommonu)caltl) of JHaeBcicljusctts 

■DEPARTMENT OE PUBLIC HEALTH 



THE SCHOOL LUNCH 




BOSTON 

WRIGHT & POTTER PRINTING CO., STATE PRINTERS 

32 DERNE STREET 

1920 



Reprinted from the Commonhealth, Vol. 7, No. 1, 1920. 



LIBRARY OF CONGRESS 

FEB281921 

DOCUMENTS DIVISION 



Publication of this Document 

approved by the 
Supervisor of Administration. 



l^ 5 



fl 



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THE SCHOOL LUNCH. 



By Alzira Wentworth Sandwall, S.B., Health Instructor on Foods, Department 

of Public Health. 



I^RACTICALLY one hundred and eighty days each year hundreds 
of school children in Massachusetts leave home early in the 
morning carrying their luncheons under their arms. Most of 
these children have had an early breakfast, some a very inadequate 
one, and a great many none at all. Is it not, therefore, most important 
that the luncheon they carry, which is to help build their bodies and 
provide for their activity, should contain the right kind of food? 

Too often it is hastily prepared and hurriedly eaten, cold, with little 
or no supervision, and does not furnish the best foundation for success- 
ful work, nor contain proper nourishment for the development of 
strong bodies. 

A poorly nourished child cannot grow into a physically strong man 
or woman, nor can he develop mentally as he should. 



The Container. 

A wise choice of the box itself and its accessories is important. The 
container should always be one that is convenient to carry, can be 
thoroughly cleaned and allows for ventilation. 




Different types of lunch boxes. 



Types of Containers. 

The collapsible tin box, which can be obtained at the large depart- 
ment stores for 50 cents and folded when empty, affords one of the 
best containers. It is easily cleaned and provides for the necessary 
ventilation. If such a box cannot be secured, a square tin cracker box, 
or a small tin pail with holes punched in each side for ventilation, is 
convenient. A basket is very satisfactory; a covered one can be se- 
cured also for 50 cents. A basket should be lined with paraffin paper 
to prevent the food from drying in warm weather and to keep it dry 
in damp weather. The paper box, which is often used, absorbs odors 
quickly, and should be discarded after a few days' service. 

Packing the Luncheon. 

The luncheon should be carefully packed so that it will be tempting 
and palatable when the box is opened. Each article of food should be 




Preparing accessories the night before. 



separately wrapped, and all heavy articles should be packed in the 
bottom of the box. 

The child can be taught to unpack and air the lunch box as soon as 
he returns from school, and to arrange it, as far as possible for the next 



morning by cutting the paraffin paper in convenient pieces, gathering 
together the paper napkins, cups and other equipment, wrapping the 
fruit, or filling the little jar with the canned fruit, etc. This will do 
away with much of the last-minute hurry and confusion in the morning. 

Accessories. 

The following accessories simplify the successful packing of the 
luncheon: — 

1. A good supply of paraffin paper for wrapping food. 

2. Paper napkins, one of which may be spread on the desk for a table cloth. 

3. Paper cups and small paper containers for drinking purposes and to hold 

cooked foods. 

4. Small knife, fork and spoon. 

5. Small screw-top jar or bottle for milk or desserts. 

(a) The half-pint Thermos bottle which can be obtained for $2.50 is the 

most satisfactory container for the drink. It keeps the drink 
hot in winter and cold in summer. 

(b) The bottle in which citrate of magnesia is sold (30 cents) makes an 

excellent container for drinks. It is so made that there is no 
danger from leakage. 

6. Small, light-weight custard cup. 

Menu for Lunch. 

In planning the basket luncheon the same rules should be followed 
as in planning other meals. Food should be provided to build and 
repair the body tissues, to give energy, to regulate the body processes, 
and to maintain health and promote growth. For convenience, the 
food may be grouped as follows: — 

1. Protein or tissue-building food. 

(a) Animal kingdom. 

Lean meats. 

Poultry. 

Fish. 

Milk. 

Cheese. 

Eggs. 

(b) Vegetable kingdom. 

Peas. 

Beans. 

Lentils. 

Cereals. 

Nuts. 



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2. Carbohydrates, heat and energy forming. 

(a) Foods providing starch. 

Potatoes. 

Rice. 

Hominy. 

Cereals and their products, such as breads, macaroni and spaghetti. 
(6) Foods providing sugars. 

Sugars. 

Syrups. 

Honey. 

Molasses. 

Jellies. 

Fruits. 

Some vegetables, such as carrots, beets, parsnips, etc. 

3. Fat and oils, heat and energy forming. 

Butter. Salt Pork. 

Cream. Oleomargarine. 

Olive oil. Peanut butter. 

Bacon. Nut margarine. 
Other edible fats and oils. 

4. Mineral matter and water build bones and teeth and purify blood ; regulate 

body processes, 
(a) Mineral matter. 

Vegetables, especially the green vegetables. 

Fruits, both fresh and dried. 

Milk. 

Eggs. 

Cereals. 
(6) Water. 

Water purifies body, regulates body temperature, and is needed in 
every cell and tissue of body. 

5. Foods providing certain dietary essentials or vitamines. 

Milk. 
Eggs. 
Fruits. 

Vegetables, especially the leaf vegetables, such as spinach, celery, cabbage, 
onions, cauliflower. 

6. Food providing bulk or cellulose helps to prevent constipation and aids in 

digestion. 
Fruits. 
Vegetables. 
Cereals and coarse breads. 

Some food from each group should find its place in the school lunch 
box. 



The menu must necessarily be restricted, and generally resolves it- 
self into sandwiches, fruit and a dessert, which should be simple in 
character and easily digested. Whenever possible, some surprise should 
be packed in the luncheon. This will give a pleasant anticipation for 
the luncheon, and create a happy atmosphere which will make for good 
digestion. 

Since sandwiches form the most substantial part of the box luncheon, 
the bread must be of the best quality. It should be at least a day old, 
and the butter for spreading should be softened by creaming. 

To avoid monotony, sandwiches should be varied often. This can be 
done by using different kinds of filling and by varying the kinds of 
bread used. 

Raisin bread, nut bread, brown bread, the various kinds of dark 
breads, rolls, baking powder biscuits, muffins and corn bread may all 
be used to advantage. 

Rolls hollowed out and filled with chopped meats or salads are es- 
pecially tasty. Cutting the bread into different shapes often tempts 
the appetite, and makes acceptable something that otherwise might 
not meet with favor. 

Pickles, olives, pimentos and condiments should be used in sand- 
wiches for older children only. 

Raisin or nut breads make good sandwiches when spread only with 
butter. These breads are also well liked when spread with brown 
sugar or honey. The following list of sandwich fillings may prove 
helpful. 

Sandwich Fillings. 
Meat. 
Minced ham and tongue. 
Minced ham and egg. 
Minced corn beef. 
Minced meat with celery or pickles. 
Sliced meats. 

Note. — Mustard, onion, Worcestershire sauce, tomato sauce and celery 
salt are good seasonings for meat sandwiches. 

Fish. 
Minced sardines with egg yolks. 
Minced sardines with pickles (chopped) . 
Minced salmon with celery or parsley. 
Minced tuna with celery or parsley. 
Minced halibut with salad dressing. 
Minced fish with chopped pepper. 

Note. — Lemon juice, celery salt or chopped celery are good seasonings for 
fish sandwiches. 



Cheese. 
Creamed cheese for brown bread sandwiches. 
Creamed cheese and raspberry jam. 
Creamed cheese and jelly. 
Creamed cheese and olives. 
Creamed cheese and nuts. 
Creamed cheese and green pepper. 
Creamed cheese and pimento. 
Creamed cheese and minced beets. 

Note. — Cheese used may be cottage cheese, cream cheese or grated and 
creamed American cheese. 




Packing the luncheon. 



Lettuce. 
Lettuce with salad dressing. 
Lettuce with chopped nuts and salad dressing 
Lettuce with chopped olives. 
Lettuce with minced sardines. 



Sweet Sandwiches. 
Stewed prunes with chopped nuts. 
Plain jelly or jam or marmalade. 
Chopped dried fruits stewed until soft. 
Chopped dried fruits with nuts. 
Chopped dates with ginger. 
Honey. 

Egg. 
Minced egg. 

Minced egg with chopped pickles or olives. 
Minced egg with spinach. 
Minced egg with chopped celery. 

Note. ■ — Stuffed eggs or cold boiled egg with plain bread and butter sand- 
wiches make a good combination. 

Miscellaneous. 
Peanut butter. 

Chopped apple, nut and celery. 
Baked beans. 

Note. — When nuts are used they should be finely ground. 

Fruits. 
Fruits are welcomed with the dry sandwich, and their use is a most 
palatable method of introducing minerals into the diet. They are 
valuable, also, for their acids and indigestible fiber, which acts as a 
laxative. The dried fruits, canned fruits and sweet fruits are useful 
agents for supplying sugar in an easily digested form. The fruits di- 
vide themselves into three groups, as follows: — 

1. Dried fruits such as dates, figs and raisins. 

2. Fresh fruits of all kinds. 

3. Canned fruits or stewed fruits. 

Fruits should be selected that will contrast with the sandwiches to 
be used. All fresh or dried fruits should be thoroughly washed and 
dried. 

Desserts Other than Fruits. 

The child always delights in a sw T eet of some kind, and as it sup- 
plies him with material for energy, it has a real place in the diet. 
Care must be used in the selection of the sweet. It should be simple 
in character and easy to digest, and should always be eaten at the end 
of a meal. 

Such sweets are simple cookies, plain unfrosted cake, sponge cake, 



10 

gingerbread or custard. Pies, rich cakes, doughnuts or oversweet des- 
serts should be avoided. Simple candies or sweet chocolate may be 
given occasionally. 

Dessert may form Main Part of Luncheon. 
Two or three times a week it is wise to have the dessert form the 
main part of the luncheon, and in place of the simple cake, cooky or 
fruit, use one of the protein-rich desserts, such as custards, cornstarch, 
cereal, rice or tapioca pudding. When these desserts are chosen the 
sandwiches should, of course, be simple in character. 

Liquid or Drink. 
The luncheon is not complete without a drink of some kind. This 
may be pure water, milk, cocoa or a fruit drink, but never tea or 
coffee. When milk is carried in the summer, some arrangement should 
be made to keep it cold. The children should be encouraged to bring 
milk, or cocoa made with milk. 

Hot Luncheon Plan. 

At best, however, the box luncheon must be regarded as a make- 
shift, and where there can be no regular school luncheon, it is often 
possible to make arrangements to have one hot dish prepared at school 
to supplement the regular luncheon. 

Wherever a hot dish has been served at noon the physical condition 
of the children has improved and a higher grade of scholarship has 
been attained. 

Advantage of the Hot Luncheon Plan. 

1. Improved physical condition of pupils. 

2. Improved power for learning. 

3. Makes discipline in the afternoon much easier. (Restlessness, 
irritability, "nerves," etc., are often the result of faulty nutrition.) 

4. Does away with the hurried, haphazard method of eating. 

5. Gives an opportunity to teach habits of cleanliness, good table 
manners, and proper eating habits. 

6. Tends to draw the pupils and teacher together socially. Current 
events can be discussed and helpful conversation can be encouraged. 

7. An opportunity is provided for the teacher to interest the pupils 
in food values and to inculcate a proper appreciation of food, espe- 
cially when they help in its preparation. 

Miss Alta Emerson tells us in her report of the William Whiting 
Canteen in Holyoke, which supplied soup for ten schools, that there 



11 

was marked improvement in the physical condition of the children, and 
that "tangible results were seen in the quality of the work done by the 
children. In three instances children who were doing poor work in 
school improved rapidly after they began to take the soup, and these 
children attained a record of 100 per cent in their grade. One girl in 
the third grade was especially anemic, and was in the habit of falling 
asleep every afternoon. She became a regular patron of the canteen, 
and after two weeks she ceased to fall asleep. She was thought to be 
mentally deficient until the advent of the canteen, when she began to 
receive 100 per cent in some of her work." 

Suggestions for the Hot Dish. 
When the hot dish is to be prepared by the pupils and teachers, and 
is to supplement the box luncheon, it is well to serve only one hot dish, 
which should be varied daily, and be nourishing but simple in char- 
acter and easy to prepare. Such dishes might include the following: — 

1. Cocoa. 

2. Cream of vegetable soups. 

3. Dried vegetable soups. 

4. Chowders. 

5. Creamed dishes. 

6. Scalloped dishes. 

Table of Measurements. 

3 teaspoonfuls (t) = 1 tablespoonful. 
16 tablespoonfuls (T) = 1 cup. 

2 cups (c) = 1 pint. 

2 pints (pt.) = 1 quart. 

4 quarts (qt.) = 1 gallon (gal.). 

Equipment. 

The list of equipment given below is a typical list which must be 
modified to fit the need of each school: — 

1 kitchen table. 

1 high stool. 

1 blue flame oil stove, 3 to 4 holes (or electric plate). 

1 oven. 

3 enamel kettles (10, 8 and 6 quart sizes). 

2 4-quart double boilers. 

1 1-quart double boiler. 

2 enamel sauce pans and cover (1 and 2 quart sizes). 
2 earthen mixing bowls (4 and 6 quart sizes). 



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Corner of dressing room utilized for cooking equipment, Foxborough rural school. 



3 earthen bowls (1 quart size). 

2 earthen baking dishes (1 and 2 quart sizes). 

6 tablespoons. 

6 teaspoons. 

1 long-handled cooking spoon. 

2 steel case knives. 
2 steel forks. 

2 paring knives. 

2 butcher knives. 

2 salt and pepper shakers. 

1 glass measuring cup. 

1 tin measuring cup. 

2 white enamel pitchers (1 quart size). 
6 glass jars (1 quart size). 

1 meat chopper. 

6 2-quart glass jars. 

2 dozen jelly glasses with covers. 
1 enamel dish pan. 

1 enamel rinsing pan. 
1 butter jar (earthen). 
1 egg beater. 
1 flat grater. 
1 bread tin. 



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1 flour sieve. 

1 galvanized pail. 

1 mop. 

Dish cloths and towels. 

Individual Equipment. 
1 soup bowl. 1 cup. 

1 plate. 1 spoon. 

1 knife. 1 fork. 

In some schools the children bring their own individual equipment, 
but if possible, and there is sufficient storeroom at the school, it is best 
to have this supplied by the school, that it may be uniform. 

Recipes. 
Cocoa. (Will serve Twelve.) 
9 T cocoa. 3 c boiling water. 

12 T sugar. 9 c scalded milk. 

Scald milk in double boiler. Put sugar and cocoa in same pan, and slowly 
pour on the hot water, stirring constantly. Boil five minutes and add scalded 
milk. Beat with egg beater and serve. 

White Sauce. 

White sauce is the foundation of all cream soups, creamed vegetables and 
scalloped dishes, and is composed of a liquid, fat and a thickening agent which 
is usually flour. 

White Sauce No. 1. 
1 to If T butter. 1 c liquid. 

1 to If T flour. Seasoning. 

Note. — This is a thin sauce, and is used for creamed toast, cream potato 
soups and creamed starchy vegetables. 

White Sauce No. 2. 
2 T flour. 

2 T butter. 
1 c milk. 

Note. — Medium sauce used for cream soups, creamed vegetables and 
scalloped dishes. 

White Sauce No. 3. 

3 T flour. 

3 T butter. 
1 c milk. 

Note. — Thick sauce used for croquettes. 



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Methods of Making. 

No. 1. — Melt butter in double boiler, add flour, stir until smooth and add 
liquid gradually, stirring constantly until smooth. Cook at least twenty minutes 
over hot water. 

No. 2. — Scald milk in double boiler, leaving out \ c. Mix flour and cold 
milk to a smooth paste and pour gradually into hot milk, stirring constantly until 
thick and smooth to prevent lumping. Allow it to cook for at least twenty 
minutes. 

Cream of Vegetable Soups. (All Vegetables may be used.) 
Make White Sauce No. 1 and add cooked and mashed vegetable pulp and 
seasoning. Let stand over boiling water at least one-half hour to blend flavors. 

Cream of Potato Soup. (Will serve Twenty Children.) 
4 qt. White Sauce No. 1. 

1 qt. mashed potato, with water in which they were boiled. 
1J T celery seeds. 

2 slices of onion. 

1 T chopped parsley. 
Salt to taste. 

Cream of Celery Soup. (Will serve Eighteen Children.) 
1 bunch celery. 9 T butter. 

4^ c boiling water. 9 T flour. 

Salt and pepper to taste. 9 c milk. 

Wash and scrape celery and cut into small pieces. Add the water and cook 
until very soft and tender, being careful to renew water as it boils away. Mash 
in water in which it was cooked, and add to white sauce made from milk, butter 
and flour. 

Cream of Pea Soup. (Will serve Eighteen Pupils.) 
4 cans peas. 9 c milk. 

3 T sugar. 9 T butter. 

3 c cold water. 9 T flour. 

Salt and pepper to taste. 

Heat peas in their own water, add sugar and cold water, and cook twenty 
minutes. Rub through sieve, retaining water. Make white sauce from milk, 
butter and flour, and combine mixtures, stirring until thoroughly blended. 

Cream of Tomato Soup. (Will serve Twelve Pupils generously.) 

4 \ c tomato . 7 T flour. 
\ t soda. 9 c milk. 
9 T butter. 

Salt and pepper to taste. 



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Cook tomato until soft enough to strain. Strain, add soda and allow to stand 
five minutes. Make white sauce of milk, butter and flour, and combine mix- 
tures. Serve immediately. 

Dried Lima Bean Soup. (Will serve Eighteen Pupils.) 
2 qts. water. 2 T flour. 

1 c dried beans. 1 t salt. 

1 slice onion. \ t pepper. 

2 T butter. 

Soak beans over night in plenty of cold water, drain, add 2 quarts of water. 
Cook slowly till soft (about 2 hours), then rub through a sieve. Mix flour and 
seasonings with butter, add a little of bean pulp, blend thoroughly, add remainder 
of bean pulp, heat and serve. 

Note. — Other varieties of dried beans or lentils may be used in place of lima 
beans. 

Salt Codfish Chowder. 
1^ ounces salt pork. 1 qt. milk. 

1 T chopped onion. \ lb. salt codfish. 

3 c potatoes cut in small pieces. 

Break fish into small pieces, soak it in lukewarm water until it is soft and salt 
has been removed. Cut pork into small pieces; cook until brown, adding 
onions last part of cooking; add potatoes; cover with water and boil until ten- 
der. Add milk and fish, reheat and serve. 

Com Chowder. 
Use recipe for salt codfish chowder, substituting one can of corn for salt 
codfish. 

Scalloped Dishes. 
Macaroni and Cheese. (Will serve Six People.) 

1 cup macaroni, broken into small pieces. 

2 qts. boiling salted water. 

1 c milk. 

2 T flour. 

i lb. cheese. 

\ t salt. 

Spk. cayenne pepper. 

Cook macaroni in boiling water and drain. Make white sauce of flour, 
cheese, salt and milk. Mix with macaroni and serve, or put macaroni and 
cheese sauce in alternate layers in baking dish, cover with crumbs and brown 
in oven. 

Note. — One cup rice may be used in place of macaroni. 



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Rice and Tomato. 
6 c cooked rice. 3 c strained tomato. 

6 T butter. 3 slices onion cut in pieces. 

6 T flour. 

Salt and pepper to taste. 

Cook onion with tomato until soft. Make tomato sauce of tomato juice, 
butter and flour. Cook twenty minutes, mix with rice. Heat and serve. 
Note. — Macaroni may be used in place of rice. 

Creamed Vegetables. 
Pare and cut vegetables in small cubes and cook in enough boiling salted 
water to cover. Strain and retain the water in which vegetables were cooked. 
Make White Sauce No. 2, using for liquid milk and water in which vegetables 
were cooked. Add vegetables and reheat. 

Creamed Chipped Beef. 
Make White Sauce No. 2, add chipped beef and reheat. 

A very large number of our school children are suffering from mal- 
nutrition, and it is reasonable to suppose that this malnutrition may 
be partly due to the inadequate noon luncheon. 

We must recognize that malnutrition and underweight are serious 
defects, and not only predispose the child to other diseases, but so 
handicap him that he is retarded in normal physical and mental 
development. 

There are very few schools where it is absolutely impossible to serve 
at least one hot dish, and no better work can be done for the health of 
the school children than by making it possible for every one of them 
to have a hot, nourishing luncheon. 

I am indebted to Miss Stella Simonds, home demonstration agent of 
Norfolk County, for the following report, which I feel will be helpful 
to those who are interested in establishing the hot school lunch plan 
in their community: — 

Report of Work done on Warm School Lunch Project in Norfolk County. 

Visits were made during the winter months to consolidated and outlying 
schools in the county for the purpose of observing lunch conditions. In the 
majority of the schools visited there were from 15 to 75 children eating a cold 
noon meal. The interest of school officials, local organizations and parents 
was solicited and steps taken to serve a warm dish with the lunch. Lack of 
finances made progress slow, but through the excellent assistance and co-opera- 
tion given by local women's committees lunches were started in three towns. 



17 



In ten other schools where the lunch had previously been established assistance 
was given by the home demonstration agent in completing the organization and 
overcoming difficulties encountered. 

Organization of New Lunches. 

Each town presented an individual problem in organizing a warm school 
lunch, but no problem was so complex that it could not be overcome. In the 
towns where the lunches were started talks were given by the home demonstra- 
tion agent before parent-teachers associations, women's clubs and granges to 
arouse local interest in the need for the lunch. Further assistance was given 
in furnishing lists of equipment needed for the lunch, providing recipes, and 
through conferences, to assist in the organization. 

A survey of the conditions in the Randolph grammar schools showed that 75 
children were eating a cold lunch daily. Sixty dollars were earned by the con- 
servation department of the Women's Club through a moving-picture benefit. 
With this money equipment was purchased and gas piped into the school which 
made possible the serving of 75 children with cocoa. 




Hot lunch, Russell Mountain School, Hampden County. 



The initiative in starting the warm school lunch in the Franklin schools was 
taken by the district nurse. A plan was devised whereby the cocoa was pre- 
pared in the domestic science kitchen and sent out to four grammar schools in 
large covered milk cans. In order to make a daily cup of cocoa available to the 
many children who could not afford to pay for it a play was given, and a food 
and candy sale held, by the pupils and teachers, and $109 raised. 

The problem of serving cocoa to 75 children in two grammar schools in Fox- 
borough was overcome by a committee of interested women who volunteered 



18 

their services and the use of the thrift center for the preparation of the cocoa. 
Thirty dollars were earned by this committee through a food sale, and were spent 
in purchasing cups and equipment. Time was given to preparing the lunch 
each day by five women who were members of the committee. The Parent- 
Teachers' Association has co-operated with the women's committee this year, 
and a paid worker has been put in charge of the preparation of the lunch. Ninety 
children are served with cocoa daily at a rate of 3 cents per cup. 

Plans for a warm lunch in the Nevins consolidated school in South Weymouth 
were started in the spring. The school superintendent and principal were taken 
by the home demonstration agent to visit a lunch operating under similar con- 
ditions. From the interest aroused, plans are under way for fitting up the 
Nevins school for a warm school lunch. 

The civics committee of the Sharon Women's Club requested a conference 
with the home demonstration agent regarding the organization of a warm school 
lunch in the grammar school. Plans and equipment were discussed, recipes 
given and lunches in operation recommended for the committee to visit. A 
warm lunch in the Sharon school will be started as soon as arrangements are 
completed. 

Assistance given to promote Lunch. 
Assistance has been given ten schools where the lunch has been previously 
organized. The assistance varied, depending upon the local problems. In one 
rural school, where only cocoa had been prepared, a demonstration was given 
in the preparation of a cream vegetable soup. Following the demonstration a 
weekly menu was established, including a different soup each day, with cocoa 
served only once a week. Problems in the organization of the serving of the 
lunch were encountered in several towns and assistance has been given. 

County Chairman of Warm School Lunch Project. 
At the last annual meeting of the Farm Bureau a county project chairman 
for the warm school lunch was appointed to co-ordinate the work and assist the 
local project leaders and the home demonstration agent in furthering the proj- 
ect. Four lunches were visited bv the county chairman and the home demon- 
stration agent during the late spring, and it is hoped that the remaining schools 
in the county will be visited this coming year to note conditions and give assist- 
ance. A report of the work done in promoting the warm school lunch in the 
county was given by the project chairman at the sectional county conferences 
held in June. 

Talks given to promote Warm School Lunches. 
Nine lantern slides have been made from pictures taken of the warm school 
lunch work done in the county. These slides have been used by the home 
demonstration agent in giving an illustrated talk on the subject of warm school 
lunches for rural schools at the State conference of school superintendents and 
at a conference of Plymouth County women. 



19 



Summary of Work done. 

That the warm school lunch has been of value in improving the physical, 
mental and moral conditions in the schools has been brought out in reports 
given the home demonstration agent from teachers in schools where the warm 
lunch has been introduced. 

In one school where the janitor takes an active interest in the preparation and 
serving of the lunch we were told by him that before cocoa was served with the 
lunch quantities of good food were thrown in the wastebasket each noon. 
Since the introduction of the cocoa no food is thrown awa} r . 

The principal in one school said that previous to serving the cocoa with the 
lunch several of the boys had been buying their lunch at a near-by bakeshop; 
they are now bringing their lunch from home so that they can take advantage 
of the cocoa. 

One teacher has noticed that a daily headache which one child had been 
experiencing has disappeared since the warm cocoa has been served at noon. 

From several schools the report has come that with the serving of the warm 
lunch at noon the mental alertness of the pupils during the afternoon session 
has improved and a better co-operative school spirit has developed. 



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